Rice pudding is such a versatile recipe because, in my humble opinion, it works for both breakfast and dessert. This recipe was a total experiment on my part and one of those that turned out fabulous the first try. I really the like combination of blueberries with lemon and simply had a hunch that they would be great instead of raisins in rice pudding. My hunch paid off! I took this to church for our pre-Sunday school breakfast and it was a HUGE hit! Especially among those who don’t like rice pudding because of the raisins. I made a double batch of this, blueberry breakfast cake, and banana bread. This recipe is a good use for leftover steamed rice, as well.